Mushroom Gravy, Medium onion, about 4-5 ounces, sliced

Mushroom Gravy

A flavorful gravy when you have no roast to start with. Makes about 5 cups

1⁄4cup dried porcini mushrooms

3tablespoons unsalted butter

1medium onion, about 4-5 ounces, sliced

1clove garlic, peeled and smashed

8ounces white mushrooms, cleaned and sliced

21⁄2tablespoons unbleached flour

1⁄4cup plus 2 tablespoons sherry

8ounces cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced

4cups chicken or vegetable stock

1⁄8teaspoon kosher salt

1⁄8teaspoon dried thyme

Put dried porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand for 30 minutes. After 30 minutes, drain mushrooms, strain (through a sieve lined with a coffee filter) and reserve cooking liquid. Chop the mushrooms and reserve.

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2 batches. Stir mushrooms over medium-high heat until lightly browned, about 6 to 7 minutes. Reduce heat to medium-low and stir in 2 table- spoons of the flour. Continuously stir mixture for about a minute. Add 1Ú4 cup sherry and scrape the bottom of the pan of all that has stuck to it. If needed, add 1Ú2 cup of the stock to scrape anything that remains. Pour mixture out into a bowl to reserve. Wipe out pan and add the

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Add one-half cup of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 1Ú2 cup mushroom soaking liquid, and SFNBJOJOHTUPDLUPUIFTBVUÊQBO#SJOHNJYUVSFUPBCPJMBOEUIFO reduce to a simmer. Simmer for about 20 to 30 minutes.

Insert the hand blender into the mixture making certain the protective guard is submerged. Carefully blend on Low using a circular motion, moving the blender over the surface of the pan and through the gravy. Serve immediately or store sealed in refrigerator for up to 5 days.

Nutritional information per 1⁄DVQTFSWJOH

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Cuisinart CSB-75 Mushroom Gravy, 1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter

Models: CSB-75